Join Executive Chef Travis Swikard for our annual celebration of Provence’s pristine seafood and greenmarket produce, from salt-baked Striped Bass to the region’s iconic Ratatouille.
Each course will be paired with Provençal wines and the dinner with culminate with an aromatic orange blossom-and lavender-infused Tarte Tropeziénne by Pastry Chef Anna McGorman.
July 18, 2017 | 8:00 PM
$125 per person
Tax and gratuity not included
Appetizers for the table
Crispy Panisse and Olive Tapenade
Stuffed Zucchini Blosom with Basil Pistou
Salt Baked Striped Bass
baked in fig leaves
Rice Pilaf De Camargue
Orange Blossom, Brioche, Honey, Lavender Ice Cream
Wine pairings coming soon.